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Spring salad with creme fraiche dressing

Name: Green bean salad with creme fraiche dressing recipe
Yield: 4
Ingredients: 350g mixed spring greens (we used green beans, sugar snap peas and snow peas); 2 small purple daikon, (from specialty grocers, substitute radish), thinly sliced using a mandoline, leaves reserved; 6 long green shallots, trimmed, cut into 8cm lengths; 62.50 ml loosely packed small dill sprigs; 62.50 ml mint leaves; 20.00 ml nigella seeds, to serve; 100g creme fraiche; 60ml cider vinegar; 1 tsp caster sugar; 40.00 ml light olive oil

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Spring salad with creme fraiche dressing

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by delicious. team

delicious. team

Nov 21, 2024

"This is a light and zesty side salad, perfect for your next dinner party. I like to use a mixture of whatever is looking best at the market: sugar snaps, snow peas and yellow, green or purple beans, but you could just as easily use only the humble green bean if you can’t get your hands on anything else. Similarly, if you can’t find purple daikon, substitute radish. This salad is best dressed right before serving." - Julieanne Blum

This recipe is by Julieanne Blum

350g mixed spring greens (we used green beans, sugar snap peas and snow peas)
2 small purple daikon, (from specialty grocers, substitute radish), thinly sliced using a mandoline, leaves reserved
6 long green shallots, trimmed, cut into 8cm lengths
1/4 cup loosely packed small dill sprigs
1/4 cup mint leaves
1 tbs nigella seeds, to serve

Dressing

100g creme fraiche
1/4 cup (60ml) apple cider vinegar
1 tsp caster sugar
2 tbs light olive oil

Method

1.

Bring a medium saucepan of heavily salted water to the boil. Prepare a large bowl of iced water. Boil beans and peas for 2-3 minutes until just tender, then drain and place in the iced water to stop the cooking process, keeping them bright and crispy. Drain and pat dry with paper towel.
2.

Heat a barbecue or chargrill plate until very hot. Thoroughly wash daikon leaves and pat dry with paper towel. Place in a large bowl with the green part of shallots. Drizzle with oil and season with salt flakes. Using tongs, place daikon leaves and shallot greens on hot plate and cook, keeping them moving, for 1-2 minutes, until wilted and charred.
3.

For the dressing, place all ingredients in a small bowl and mix until well combined.
4.

Place the beans, daikon, charred leaves and shallots in a large bowl. At the last minute, add the herbs, pour over the dressing and toss to combine. Serve sprinkled with nigella seeds.